Categories
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Vegetable Spaghetti with Lemon Dressing |
Yield:4
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INGREDIENTS: |
| 8 oz |
celery root |
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| 2 |
medium carrots |
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| 2 |
medium leeks |
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| 1 |
small red bell pepper |
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| 1 |
small yellow bell pepper |
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| 2 |
garlic cloves |
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| 1 tsp |
celery seeds |
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| 1 tbsp |
lemon juice |
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| 10 1/2 oz |
spaghetti |
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celery leaves, chopped, to garnish |
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FOR THE LEMON DRESSING |
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| 1 tsp |
finely grated lemon rind |
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| 1 tbsp |
lemon juice |
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| 4 tbsp |
low-fat unsweetened yogurt |
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| 2 tbsp |
snipped fresh chives |
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salt and pepper |
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DIRECTIONS:
- Peel the celery root and carrots and cut them into thin matchsticks, using a sharp knife. Place the celery root and carrots in a bowl. Trim and slice the leeks, rinse to flush out any trapped dirt, then shred finely.
- Halve, seed, and slice the bell peppers. Peel and thinly slice the garlic. Add all of the vegetables to the bowl containing the celery root and the carrots.
- Toss the vegetables with the celery seeds and lemon juice.
- Bring a large saucepan of water to a boil and cook the spaghetti according to the instructions on the packet. Drain and keep warm.
- Meanwhile, bring another large saucepan of water to a boil, put the vegetables in a steamer or strainer and place over the boiling water. Cover and steam for 6-7 minutes or until tender.
- When the spaghetti and vegetables are cooked, mix the ingredients for the lemon dressing together.
- Transfer the spaghetti and vegetables to a warm serving bowl and mix with the dressing. Garnish with celery leaves and serve.
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